I visited Deux bakery about a week ago to check out some of the new things Wendy was cooking up. She’s baking a new sprouted Sour Dough bread with kamut wheat, an ancient grain that dates back to the pyramids. Other bakeries in SB have tried sprouted grain breads with no luck. But with dedication, persistence and love, Wendy has mastered this AMAZING sourdough bread and it is now on sale in our CSA store. It comes out of the oven the morning that you receive your share. I feel very fortunate that we are able to source our bread needs from Wendy.
Speaking of local goodies, Cindy Dollar is baking up some Cranberry Cashew granola for us this week. Also baked to order, Cindy makes the yummy granola right here in Goleta. Seriously good stuff. Check it out here in our CSA store.
CSA Contains:
RED OAK LETTUCE
CARROTS
SWEET SPRING ONIONS
YELLOW ZUCCHINI
ITALIAN PARSLEY
RED CHARD
LACINATO KALE
STRAWBERRIES
CUCUMBERS
SUGAR SNAP PEAS
BIG BOX ADD: GREEN BUTTER LETTUCE, CARROTS, STRAWBERRIES, PIXIE TANGERINES, one more
Pasta with Sauteed Swiss Chard
Ingredients:
1 bunch swiss chard or other leafy green vegetable
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
4 garlic cloves, minced
1 tablespoon capers, rinsed and drained
1/2 pound whole grain pasta or gluten-free pasta, cooked al dente
1-2 tablespoons extra virgin olive oil
freshly grated Parmesan cheese or nutritional yeast (dairy-free/vegan option)
salt and fresh ground black pepper, to taste
Directions:
Trim tough ends of swiss chard. Slice stems and leaves into thin strips. Heat olive oil in a large saute pan and add sliced swiss chard stems and shallots. Saute until shallots are softened, about 2-3 minutes.
Add garlic and capers, and saute another minute. Season to taste with salt and fresh ground black pepper. Toss cooked pasta with sauteed swiss chard and a little extra virgin olive oil to loosen up the pasta. Sprinkle with freshly grated parmesan cheese and fresh ground pepper as desired.
(Recipe from Jeanettes Healthy Living)
Crunchy Parmesan Sugar Snap Peas
Ingredients:
3 cups sugar snap peas, trimmed
2 tablespoons olive oil
1/2 cup panko crumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 400 degrees. Line a baking pan with parchment paper. In a medium bowl combine sugar snap peas and olive oil; toss to coat. In a small bowl combine panko, Parmesan cheese, salt and pepper. Add panko mixture to sugar snap peas; toss to combine. Spread in prepared pan, making sure not to overlap.
Bake, uncovered, 20 minutes or until crispy, turning mixture with a spatula twice. Serve while hot.
(Recipe from Better Home and Garden)
Zucchini and Kale Lasagna {naturally gluten-free}
Ingredients: Serves 8
4 Medium-Large Zucchini, sliced lengthwise into ¼ inch thick slices
2 Cups Kale, cut into large pieces
2 Cups Mozzarella, shredded, low moisture, part skim
2 Cups Marinara sauce
1½ Cups Ricotta Cheese, low moisture, part skim
1 egg
1 lb Ground turkey, extra lean
½ Cup Parmesan, shredded
1 tbs salt
1 tsp each garlic salt, onion salt, and pepper
Directions:
Preheat oven to 350. Spray the bottom of a baking dish with cooking spray. In a pan cook ground turkey, 1 tsp salt, garlic salt, onion salt, and pepper until turkey is cooked through, set aside. In a bowl combine ricotta cheese, egg, Parmesan cheese, and remaining salt, stir until well combined, set aside.
Lay a layer of sliced zucchini on bottom of pan. Then lay a layer of kale on top of zucchini. Next spoon the ground turkey on top of the kale. Then spread the ricotta mixture. Spoon half the marinara sauce over the ricotta, and sprinkle half the mozzarella cheese on top. Lay another layer of kale down, then a layer of zucchini slices. Pour remaining marinara sauce over the zucchini slices and sprinkle remaining cheese on top. Bake for 45 minutes until cheese is melted and lasagna is bubbling. Allow to cool for 15 min or overnight (it is better the next day after everything ‘sets’ and then reheated). Slice into 8 pieces and serve.
(Recipe and photo from Sweet Phi)
Obsessively Good Avocado Cucumber Salad
Ingredients: Serves 2 as a main or 4 as a side
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonnaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
Directions:
Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow.
(Recipe and photo from Smitten Kitchen)
JUICE FEAST:
ROMAINE LETTUCE
CARROTS
RED BEETS
GREEN ZUCCHINI
ITALIAN PARSLEY
RED CHARD
LACINATO KALE
STRAWBERRIES
CUCUMBERS
FUJI/PINK LADY/GRANNY SMITH APPLE VARIETY